| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Appetizer |
24 |
Servings |
INGREDIENTS
| 12 |
|
Jalapeno; whole pickled or fresh |
| 8 |
oz |
Cream cheese |
| 1/2 |
c |
All-purpose flour |
| 1 |
c |
Buttermilk |
| 1 |
c |
Seasoned bread crumbs |
| 2 |
c |
Peanut oil |
|
|
Ranch dressing |
|
|
Tortilla chips |
INSTRUCTIONS
From: kmeade@ids2.idsonline.com (The Meades) (by way of
Date: Mon, 8 Jul 1996 07:21:21 -0400
Stem, halve and remove seeds from the jalapenos. Cut the cream cheese
into 24 pieces and press a piece into each jalapeno half. Roll the
peppers in the flour then soak in the buttermilk for 1 minute. Coat each
generously with the bread crumbs. Place in refrigerator for about 10
minutes. Heat the oil in a heavy skillet over high heat until very hot but
not smoking. Carefully slide the prepared jalapenos into the oil and fry
until golden brown. and crispy, about 40 seconds. (do in 2 batches) Remove
from oil with slotted spoon and pat with paper towels. Serve hot with ranch
dressing and tortilla chips. Nutrtional info per serving: 63 cal; .9g pro,
6.4g carb, 3.8g fat (54%) Source: Half Shell Raw Bar, Key West, Fl Miami
Herald, 2/15/96 format by Lisa Crawford, 7/7/96
CHILE-HEADS DIGEST V3 #038
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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